The Almond and Peach Tart Recipe This easy tart is even quicker with store-bought pastry.
5 x 141⁄2in (12 x 36cm) rectangular tart pan
¼ cup all-purpose flour, sifted, plus extra
9oz (250g) store-bought pie dough, or see page
290, step 1
7 tbsp unsalted butter, at room temperature
½ cup sugar
2 large eggs, at room temperature
1 cup ground almonds
4 peaches, halved and pitted
confectioner’s sugar, for dusting
1 Preheat the oven to 400°F (200°C).
2 Put a baking sheet in the oven to heat up. On a surface lightly dusted with flour, roll out the dough to a thickness of about 1⁄4in (5mm), then use to line the pan. Trim off the excess dough and set aside.
3 Place the butter and sugar in a bowl and beat with an electric hand mixer until creamy, then beat in the eggs.
4 Mix in the ground almonds and flour until well combined, then smooth into the pie dough.
5 Press the peach halves cut-side down into the almond mixture. Sit the pan on the hot baking sheet, then bake for 30 minutes or until the almond mixture is golden brown and cooked through.
6 Serve warm, or leave to cool completely, dusted with confectioner’s sugar.
7 STORE Best eaten the same day, but can be kept for 2 days in an airtight container.
|Almond and Peach Tart|